EtOH SpiritsRye So Cherryous 700mL
About this product
10 day old Rye
Danish Sour Cherries on Rye and Acacia wood. Mature yet elegant. This thought-provoking spirit was envisioned together with the famous Copenhagen cocktail bar Ruby.
In EtOH’s own words:
“It became clear very quickly that we should try to capture the look and feel of Ruby in a spirit. So we went to the area where Tobias' parents were born and raised, in the small region of Stevns in southern Zealand. Here they grow a local variety of sour cherries, namely "Stevnsbær" (Stevns berries).
The season was perfect for harvest and we collected 20 kg of whole freshly picked stevnsbær and took them back to the reactor. The berries are grown near the UNESCO World Heritage site of Stevns Klint so the soil is rich in chalk and limestone that gives for a very special local terroir of the berries. When adding the berries to the spirit, it first turned out deep ruby coloured, but as expected, when we introduced the aging method to the spirit, the bright anthocyanins of the cherries oxidise and turn to a darker, brownish shade.
We found that the balance between a sweet rye spirit, a sour-focused cherry with the pits included and the fruity expression of the acacia wood is superb. Mellow, but still quite fragrant.”
Whisky-like but with heavier fruit notes than you would expect from an eau de vie. And finally, the cherry dimension of spirit is just so much in place, since being in a cocktail environment at Ruby, where cherries tend to play a role in cocktails, eg a Manhattan.
This product is made with real fruit, and haze on the bottom may accumulate if the bottle stays still. Before drinking, we recommend giving it a small shake or upside-down turn.
About EtOH
Founded by Tobias Emil Jensen in Copenhagen in 2018, EtOH has set out to challenge the old axioms of the spirits industry. Using a range of techniques, they are able to accelerate the ageing of spirits from years to mere days, allows for creativity new discoveries in one of the most traditional categories.
After finding success as the co-founder and master brewer of TO ØL, Tobias moved into the world of aged spirits – bringing with him his innovative methods and an ability to create interesting flavour experiences.
Curious about exploring flavour through technology, Tobias started a collaboration with the University of Copenhagen to research how ultrasound, heat, and oxygen could be used to accelerate the ageing process of spirits. Studying the properties of wood and the effects of these techniques he found it was possible to age a spirit in just days, while still bringing out the same complexity and nuance of a decade-old aged spirit.
Based on his research, he built a reactor along with his dad, a retired engineer, able to age spirits using high-frequency ultrasound, heat, and oxygen.
Danish Sour Cherries on Rye and Acacia wood. Mature yet elegant. This thought-provoking spirit was envisioned together with the famous Copenhagen cocktail bar Ruby.
In EtOH’s own words:
“It became clear very quickly that we should try to capture the look and feel of Ruby in a spirit. So we went to the area where Tobias' parents were born and raised, in the small region of Stevns in southern Zealand. Here they grow a local variety of sour cherries, namely "Stevnsbær" (Stevns berries).
The season was perfect for harvest and we collected 20 kg of whole freshly picked stevnsbær and took them back to the reactor. The berries are grown near the UNESCO World Heritage site of Stevns Klint so the soil is rich in chalk and limestone that gives for a very special local terroir of the berries. When adding the berries to the spirit, it first turned out deep ruby coloured, but as expected, when we introduced the aging method to the spirit, the bright anthocyanins of the cherries oxidise and turn to a darker, brownish shade.
We found that the balance between a sweet rye spirit, a sour-focused cherry with the pits included and the fruity expression of the acacia wood is superb. Mellow, but still quite fragrant.”
Whisky-like but with heavier fruit notes than you would expect from an eau de vie. And finally, the cherry dimension of spirit is just so much in place, since being in a cocktail environment at Ruby, where cherries tend to play a role in cocktails, eg a Manhattan.
This product is made with real fruit, and haze on the bottom may accumulate if the bottle stays still. Before drinking, we recommend giving it a small shake or upside-down turn.
About EtOH
Founded by Tobias Emil Jensen in Copenhagen in 2018, EtOH has set out to challenge the old axioms of the spirits industry. Using a range of techniques, they are able to accelerate the ageing of spirits from years to mere days, allows for creativity new discoveries in one of the most traditional categories.
After finding success as the co-founder and master brewer of TO ØL, Tobias moved into the world of aged spirits – bringing with him his innovative methods and an ability to create interesting flavour experiences.
Curious about exploring flavour through technology, Tobias started a collaboration with the University of Copenhagen to research how ultrasound, heat, and oxygen could be used to accelerate the ageing process of spirits. Studying the properties of wood and the effects of these techniques he found it was possible to age a spirit in just days, while still bringing out the same complexity and nuance of a decade-old aged spirit.
Based on his research, he built a reactor along with his dad, a retired engineer, able to age spirits using high-frequency ultrasound, heat, and oxygen.
10 day old Rye
Danish Sour Cherries on Rye and Acacia wood. Mature yet elegant. This thought-provoking spirit was envisioned together with the famous Copenhagen cocktail bar Ruby.
In EtOH’s own words:
“It became clear very quickly that we should try to capture the look and feel of Ruby in a spirit. So we went to the area where Tobias' parents were born and raised, in the small region of Stevns in southern Zealand. Here they grow a local variety of sour cherries, namely "Stevnsbær" (Stevns berries).
The season was perfect for harvest and we collected 20 kg of whole freshly picked stevnsbær and took them back to the reactor. The berries are grown near the UNESCO World Heritage site of Stevns Klint so the soil is rich in chalk and limestone that gives for a very special local terroir of the berries. When adding the berries to the spirit, it first turned out deep ruby coloured, but as expected, when we introduced the aging method to the spirit, the bright anthocyanins of the cherries oxidise and turn to a darker, brownish shade.
We found that the balance between a sweet rye spirit, a sour-focused cherry with the pits included and the fruity expression of the acacia wood is superb. Mellow, but still quite fragrant.”
Whisky-like but with heavier fruit notes than you would expect from an eau de vie. And finally, the cherry dimension of spirit is just so much in place, since being in a cocktail environment at Ruby, where cherries tend to play a role in cocktails, eg a Manhattan.
This product is made with real fruit, and haze on the bottom may accumulate if the bottle stays still. Before drinking, we recommend giving it a small shake or upside-down turn.
About EtOH
Founded by Tobias Emil Jensen in Copenhagen in 2018, EtOH has set out to challenge the old axioms of the spirits industry. Using a range of techniques, they are able to accelerate the ageing of spirits from years to mere days, allows for creativity new discoveries in one of the most traditional categories.
After finding success as the co-founder and master brewer of TO ØL, Tobias moved into the world of aged spirits – bringing with him his innovative methods and an ability to create interesting flavour experiences.
Curious about exploring flavour through technology, Tobias started a collaboration with the University of Copenhagen to research how ultrasound, heat, and oxygen could be used to accelerate the ageing process of spirits. Studying the properties of wood and the effects of these techniques he found it was possible to age a spirit in just days, while still bringing out the same complexity and nuance of a decade-old aged spirit.
Based on his research, he built a reactor along with his dad, a retired engineer, able to age spirits using high-frequency ultrasound, heat, and oxygen.
Danish Sour Cherries on Rye and Acacia wood. Mature yet elegant. This thought-provoking spirit was envisioned together with the famous Copenhagen cocktail bar Ruby.
In EtOH’s own words:
“It became clear very quickly that we should try to capture the look and feel of Ruby in a spirit. So we went to the area where Tobias' parents were born and raised, in the small region of Stevns in southern Zealand. Here they grow a local variety of sour cherries, namely "Stevnsbær" (Stevns berries).
The season was perfect for harvest and we collected 20 kg of whole freshly picked stevnsbær and took them back to the reactor. The berries are grown near the UNESCO World Heritage site of Stevns Klint so the soil is rich in chalk and limestone that gives for a very special local terroir of the berries. When adding the berries to the spirit, it first turned out deep ruby coloured, but as expected, when we introduced the aging method to the spirit, the bright anthocyanins of the cherries oxidise and turn to a darker, brownish shade.
We found that the balance between a sweet rye spirit, a sour-focused cherry with the pits included and the fruity expression of the acacia wood is superb. Mellow, but still quite fragrant.”
Whisky-like but with heavier fruit notes than you would expect from an eau de vie. And finally, the cherry dimension of spirit is just so much in place, since being in a cocktail environment at Ruby, where cherries tend to play a role in cocktails, eg a Manhattan.
This product is made with real fruit, and haze on the bottom may accumulate if the bottle stays still. Before drinking, we recommend giving it a small shake or upside-down turn.
About EtOH
Founded by Tobias Emil Jensen in Copenhagen in 2018, EtOH has set out to challenge the old axioms of the spirits industry. Using a range of techniques, they are able to accelerate the ageing of spirits from years to mere days, allows for creativity new discoveries in one of the most traditional categories.
After finding success as the co-founder and master brewer of TO ØL, Tobias moved into the world of aged spirits – bringing with him his innovative methods and an ability to create interesting flavour experiences.
Curious about exploring flavour through technology, Tobias started a collaboration with the University of Copenhagen to research how ultrasound, heat, and oxygen could be used to accelerate the ageing process of spirits. Studying the properties of wood and the effects of these techniques he found it was possible to age a spirit in just days, while still bringing out the same complexity and nuance of a decade-old aged spirit.
Based on his research, he built a reactor along with his dad, a retired engineer, able to age spirits using high-frequency ultrasound, heat, and oxygen.
- Size700ML
- Standard Drinks23.2
- Alcohol Volume42%
- CountryDenmark
- Brand NameEtOH Spirits
- ClosureStopper
International Spirits Challenge 2022.
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